Eggless Chocolate Cake in Instant Pot

with Black Forest Frosting

I love my Instant pot for Sauce, Jams, gravies, soups and one pot meals. Today, I wanted to attempt at broadening the utilities for my IP by attempting a cake. It was incredibly simple and perfect for lazy me. I just popped the cake batter into the IP before heading out for errands. When we returned, the cake was ready!

I must admit, I used to bake this same recipe in the oven, it has come out much airy, in comparison to IP. IP was denser, but there is no denying, it was delightful and chocolatey! We kept going back for more and the cake was even more delicious with Black Forest Frosting!

As always, I have used liquid lecithin. This is a must try for all vegetarians! Do read my post about lecithin here.

I have used a 7-inch cake tin for baking, your timing will differ based on the baking container size.  

So, let’s get right to it!

Print Recipe

Eggless Chocolate Cake in Instant Pot

with Black Forest Frosting

Servings

Ingredients

Cake Dry ingredients

• 1.5 cup all-purpose flour-
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1 tsp baking powde
• 1/4 tsp salt

Cake Wet ingredients

• 1 cup sweetened condensed milk
• 3/4 cup warm milk 120-130 Degree F
• 3/4 cup oil
• 1/2 tbsp lecithin
• 1 tsp vinegar
• 1 tsp vanilla essence

Cherry syrup

• 1.5 cup water
• 3 tbsp sugar
• 1 cup maraschino cherries chopped

Whipped Cream

• 2 cup + Heavy Whipping Cream
• 4 tbsp powdered sugar
• Lots of Love

Servings Ingredients Cake Dry ingredients 1.5 cup all-purpose flour- 1/2 cup cocoa powder 1 tsp baking soda 1 tsp baking powde 1/4 tsp salt Cake Wet ingredients 1 cup sweetened condensed milk 3/4 cup warm milk 120-130 Degree F 3/4 cup oil 1/2 tbsp lecithin 1 tsp vinegar 1 tsp vanilla essence Cherry syrup 1.5 cup water 3 tbsp sugar 1 cup maraschino cherries chopped Whipped Cream 2 cup + Heavy Whipping Cream 4 tbsp powdered sugar Lots of Love

Instructions

Preparing the Cake:

1. In a large mixing bowl, add all wet ingredients:
2. Begin to slowly incorporate the dry ingredients. Little by little
3. Whisk just to incorporate well and evenly.
4. Pour the cake batter to a IP safe tin. I am using a 7inch cake tin
5. Cover the tin with foil. Tightly tuck the edges to ensure no moisture leaks into the batter. I double foiled.
6. Pour the cake batter to a greased IP safe tin. I am using a 7inch cake tin, greased and with parchment paper.
7. Pressure/Manual cook at high pressure for 1 hour and let pressure release naturally
8. Once pressure is fully released, open the IP lid carefully and take the cake out.
9. Remove the foil and keep the cake aside to cool completely.
10. Once cake has completely cooled down, remove from tin.
11. The cake is ready! You can have as is. I am doing a black forest layer with this cake today.

Preparing cherry syrup and whipped cream

1. In a saucepan, add 1.5 cup water, 3 tbsp. sugar and 1 cup chopped maraschino cherries. Let it come to boil for 2 minutes. After that remove from heat and keep aside
2. Cherry syrup is ready. Let it cool

Preparing whipped cream

1. In a mixing bowl, add 2 cup heavy whipping cream and 4 tbsp. sugar powder.
2. Whip until stiff peaks. I suggest, keep the bowl and the whisk in refrigerator for 1 hour before whipping.
3. Get ready for piping.

Layer the cake

1. Cut the cake in half horizontally to get 2 layers.
2. Place one layer on a cake stand. I have turned over a thali plate and used as cake stand today.
3. Gently spoon the cherry syrup. Be generous, even if it seeps out from the sides.
4. Now layer with whipped cream
5. Repeat again with the second layer and decorate as you please. I have decorated with cherries and shaved chocolate.
6. Cake is ready! Enjoy and be happy!